Disclaimer & Copyright

The information provided within this book is for general informational purposes only. While we try to keep
the information up-to-date and correct, there are no representations or warranties, express or implied,
about the completeness, accuracy, reliability, suitability or availability with respect to the information,
products, services, or related graphics contained in this eBook for any purpose. Any use of this information
is at your own risk. The methods describe within this book are the author’s personal thoughts. They are not
intended to be a definitive set of instructions for this project. You may discover there are other methods
and materials to accomplish the same end result. This book is not intended to be a substitute for the
medical advice of a licensed physician. The reader should consult with their doctor in any matters relating
to his/her health.

© 2020 Claudia J. Caldwell | Florian Funk All rights reserved.

This book or parts thereof may not be reproduced in any form, stored in any retrieval system, or
transmitted in any form by any means—electronic, mechanical, photocopy, recording, or otherwise—
without prior written permission of the publisher, except as provided by United States of America copyright
law. For permission requests, write to the publisher, at “Attention: Permissions Coordinator,” at the
address below.

info@cj-caldwell.com

2
 Table of Contents

KETO BBQ SAUCE 4

GRILLED HERB-CRUSTED LAMB KEBABS 5

LOW CARB STEAK FAJITA ROLL-UPS RECIPE 6

GRILLED CHICKEN SKEWERS (WITH GARLIC SAUCE) 7

SPICY LIME GRILLED SALMON 8

3
 Keto BBQ Sauce

Ingredients
o 2 oz diced onion
o 3 oz of apple cider vinegar
o 3 oz of red wine vinegar
o 6 oz tomato paste
o 12 oz of water
o 1/3 cup of low carb brown sugar
o 4 tbsp butter
o 2 tsp Worcestershire sauce
o 1 tsp minced garlic
o 1 tsp hickory liquid smoke
o 1/2 tsp dried thyme
o 1/2 tsp freshly ground black pepper
o 1/4 tsp salt
o 3/4 tsp ground chipotle pepper
o 1/8 tsp ground cloves

Instructions
Add all the ingredients into a medium saucepan and simmer at low heat for about 45-60 mins. Then
blend the sauce with a stick blender until smooth. Taste and adjust seasonings and taste again the next
day as it cooled down. This results in a tangy sauce. Now you can put the BBQ sauce into an airtight jar.
The sauce last up to 10 days in the fridge.

Nutrition
Calories 28kcal
Protein 0.33g
Carbs 1.6g
Fat 2.3g

4
 Grilled Herb-crusted Lamb Kebabs

Ingredients
o 1½ Tbsp rosemary chopped fresh
o 1½ Tbsp mint chopped fresh
o 1 1/2 Tbsp parsley chopped fresh
o 2 tsp oregano chopped fresh
o 5 large cloves garlic minced
o 1 tsp kosher salt
o 1/2 tsp cracked black pepper
o 1 lemon zested
o 1/8 tsp crushed red pepper
o 1/4 cup + 1 Tbsp olive oil
o 1 1/2 pounds lamb

Instructions
o Put all the ingredients except the lamb in a large bowl. Mix it until all is combined.
o Cut the lamb into chunks of 1-inch. Put the lamb into the mixture and mix well by hand. If each
piece is well covered with the mixture, you can cover the bowl with foil and put it in the fridge for
at least 1 hour.
o Preheat the grill to a medium-high heat. Thread the chunks on skewers. Then grill for about 8
minutes for medium rare, turning once or twice during the cooking. Take your kebab off the grill
and let it cool.

Nutrition
Total servings: 4 servings
Calories 332cal
Protein 35g
Carbs 2g
Fat 4g

5
 Low Carb Steak Fajita Roll-Ups Recipe

Ingredients
o Toothpicks
o 1 1/2 pounds flank steak
o 1 small red onion
o 1 bunch baby asparagus
o 2 bell peppers
o 1 packet Fajita Seasoning Mix
o 2 tablespoons olive oil
o Taco Sauce

Instructions
o Butterfly the flank steak. Stretch the flank steak out and cover with plastic wrap. Pound the
thickest sections creating more even thinner pieces of flank steak. Remove the plastic and
sprinkle Fajita Seasoning over both sides of the steak. Then cut the steak into 12 pieces.
o Remove the seeds from the bell peppers and cut them into thin strips.
o Then cut the ends of the asparagus so that the tops are about the same length as the bell
peppers.
o Cut the Onion into thin slices.
o Heat a large frying pan over high heat. Once hot, put in the peppers, asparagus, and onions in a
dry pan so that they get bubbles but keep separated in this order. Leave them in only 1-2
minutes. Then remove. Lower the heat to medium-high.
o Now lay several layers of bell pepper, asparagus and onion across each flank steak strip. Then
wrap the ends of the flank steak close around the veggies and fix the ends with a toothpick.
o Add 1 tablespoon of olive oil to the pan. Once hot, add 6 rolls. Fry 1-2 minutes per side. Cook the
rolls almost 5-6 minutes total, for medium-rare steak. Repeat it with the other rolls and the rest
of oil.
o Serve warm drizzled with Taco Sauce.

Nutrition
Total Serving: 2 Rolls
Calories 113kcal
Protein 13g
Carbs 3g
Fat 5g
6
 Grilled Chicken Skewers (with Garlic Sauce)

Ingredients
For the Skewers:
o 1 lb chicken breast
o 1 onion, chopped
o 2 bell peppers
o 1 zucchini
o ½ cup olive oil
o 1 tsp salt

For the Garlic Sauce:

o 1 whole head garlic
o 1 tsp salt
o ¼ cup lemon juice
o 1 cup olive oil

Instructions
o Preheat the grill to high heat.
o For the Garlic Sauce, place peeled garlic cloves and salt into the blender. Then add in half of the
lemon juice and half cup of the olive oil. Blend for 5-10 seconds. Then slow down your blender
and pour in more lemon juice and olive oil until you hear the blender sound different. The
consistency should change into mayo-like consistency.
o Take a half of the garlic sauce and add in 1/2 cup of olive oil and teaspoon of salt. Mix well – this
makes the marinade.
o Now cut the chicken, onion, bell peppers, and zucchini into same sized cubes. Mix them in a large
bowl with the marinade. Put the cubes on skewers and grill on high until the chicken is cooked.
o If chicken is ready, serve with the garlic sauce.

Nutrition
Total servings: 1 large plate
Calories 580kcal
Protein 55g
Carbs 11g
Fat 33g

7
 Spicy Lime Grilled Salmon

Ingredients
o 1.5 lbs. skinless Wild Alaskan Salmon
o 1 lime
o 1 big clove garlic
o 2 tbsp olive oil
o 2 tbsp soy sauce
o 1 tsp crushed red pepper flakes
o salt and pepper to taste
o lime wedges

Instructions
o Juice 1 lime and toss the zest and put both into a small mixing bowl.
o Add olive oil, minced garlic, soy sauce, crushed red pepper flakes, salt, and pepper to lime juice
and whisk till combined.
o Lay the salmon in a small baking container and pour the marinade over the fish. Turn the salmon
and make sure all is covered in marinade. Cover the salmon with the airtight cover and store it in
the fridge for about 30 minutes.
o Heat a grill pan to high heat. Put in some olive oil over the grill grates to prevent the fish from
sticking. Remove fish from marinade and place it on the hot grill pan. Let the fish cook until
salmon has lightened its color.
o Turn the fish gently and cook for another 5 minutes until fish is cooked to your desired level of
doneness. Remove salmon from the grill and serve immediately with lime wedges.

Nutrition
Total servings: 4 Servings
Calories 425kcal
Protein 35.6g
Carbs 2.7g
Fat 29.7g